a fantastic high-protein substitute for flourless chocolate cake. Test it out!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 9-inch round cake |
Ingredients
- 1 ½ cups semisweet chocolate chips
- 1 (19 ounce) can garbanzo beans, rinsed and drained
- 4 eggs
- ¾ cup white sugar
- ½ teaspoon baking powder
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
- Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
- Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners’ sugar just before serving.
- Look for labeling on chocolate chips and baking powder to be sure ingredients are truly gluten free if serving to people with severe allergies.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 180 mg |
| Sugars | 25 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty, but it was a bit more crumbly than expected – if I can find a way to make it stay together a bit more though, it will be perfect!
This was delicious! I was pleasantly surprised. My entire family loved it. I did modify slightly because I needed a bit more batter but only had 15 oz of beans. I added a 1/8 cup coconut flour, 1/8 cup almond flour and an extra whole egg plus one egg white. This made two shallow 7” round cakes. I placed a hazelnut sauce between the layers and it was the best chocolate cake I’ve ever tasted. It was also one of the easiest cakes to make. However, I did do the time consuming taste of husking every chickpea before I used them. I don’t know how important of a step this is but I wanted to make sure it wasn’t graining. I was making it for my daughters 21st birthday and I didn’t want to risk a grainy texture.
I made these for my daughter’s family who are gluten free. I made them in mini muffin pans. They are perfect for a little bite of sweetness. They are not extremely sweet which I love and they are more cake consistency. Delicious and gluten free a bonus!
I used gluten free flour. It wasn’t as good as regular brownies or chocolate cake. However, if your trying to eat healthy, it is a very good. Option. My husband and a couple grandkids loved it.
Best flourless chocolate cake I have ever made. Like the ones at Whole Foods. Just perfect !!!
Fantastic recipe and so easy. I was very impressed at how wonderfully high the cake rose and how light yet moist it was. This recipe is a keeper! Thank you!! A+++
Delicious! Made recipe exactly as stated.
Added a tsp of vanilla and extra 1/2 tsp of baking powder-great gluten free recipe!
I make it as stated. Usually I decorate it with cream cheese frosting out of a tub, then add some strawberries, blueberries or raspberries. Very good!
it was great
Made it for our ladies luncheon and it was a huge hit!! Didn’t change a thing…rare for me!! Simple, fast and delicious. Will be a go to when chocolate is needed, which is often!!
I did not have a 19 oz can of garbanzo beans, but proceeded with the recipe as written, with the exception of adding 1/2 teaspoon of mixed vanilla and almond extract. It took close to 50 minutes to cook but was absolutely delicious.
The recipe calls for a 19 oz can of garbanzo beans. All I could find was 16 oz cans. I used 16 oz of fresh made garbanzo beans which might have been a little too many as the cake was a little dry. However, the flavor was great and you sure couldn’t tell there was no flour. I would make it again but I would add chopped walnuts as it seemed more brownie like than cake and my family likes nuts.
I have baked this cake countless times. As the recipe stands, I love it. I’ve made many variations, however it’s a definite go-to. One of my favorite versions is to swirl chocolate cheesecake mixture throughout as if a marble chocolate cake. This is a very rich desert! My whole family loves this cake, no matter which version I create. For those who don’t like it, please give it a second chance, there’s always a possibility something didn’t go exactly as directed.
Made this for friends with celiac disease and they were thrilled to be able to partake in dessert. Chocolate cake at that! Will definitely be making this again.
Tasted nice and mousse-y. Made no changes, really enjoyed it. Majority of my guests (GF and non-GF) liked it too. Only one person tasted the garbanzo bean flavor, but I didn’t. Will keep this in my GF repertoire!
Absolutely love it!
Surprisingly delicious. Loved the dense texture, like a fudge brownie. Shared with friends and they loved it too.
Wow! I can hardly believe this had garbanzo beans in it! This turned out absolutely delicious and my children just gobbled it up. I did follow another reviewer’s suggestion of adding a little vanilla. This has a more brownie-like consistency, but still absolutely delicious. Will definitely make this one again!
Really surprised by this recipe!! I made it and had all the kids try it. They really liked it and couldn’t believe the secret ingredient was beans! I took the advice of others and added 1 tsp baking powder, vanilla and a pinch of salt. I also mixed dark and semi-sweet chocolate chips, added a sprinkle of chocolate chips to the top and used 1/4 cup brown sugar and a 1/2 cup white sugar. This rose quite a bit in the oven and then fell into a dense chocolate cake when it cooled. The texture is a bit grainy but the cake is really good! Definitely give it a try!
Quick and easy and delicious.